Eggplant salad is a favorite of many. Whether it's eggplant salad with onion or eggplant salad with garlic, also known as fasting eggplant salad, this salad is a family delight. We are the biggest fans of these Roasted Eggplant Salads in the OVEN, or grilled roasted eggplants.
Every time, we love eggplant salad with Onion and Mayonnaise, it doesn't even last two hours.
We love it so much that we don't enter winter without 20 one-kilogram packages.
You can find the ingredients for eggplant salad below in the description, and the step-by-step recipe for eggplant salad in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for eggplant salad with onion and mayonnaise:
- 1-1.5 kg fresh eggplants, or 0.5-1 kg frozen;
- 20 ml oil;
- salt to taste;
- 150-200 g mayonnaise, or according to preference.
Once the eggplants are roasted, let them steam in a pot for 5-10 minutes, then peel and let them drain.
After draining for at least 2-4 hours or even overnight, chop them finely either with a wooden knife or in a blender with a plastic blade.
Add onion, oil, and mayonnaise.
It can also be served without mayonnaise in the fasting version, alongside tomatoes, cucumbers, etc.
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #eggplantsalad #eggplantsaladwithmayonnaise